Zucchini Pizza Casserole
A delicious, healthy twist on pizza featuring shredded zucchini, cheese, and savory toppings.
Equipment
- 9"x13" baking pan For baking the casserole.
Ingredients
Main Ingredients
- 4 cup shredded zucchini drained frozen zucchini works well
- 2 large eggs
- 0.25 cup shredded Parmesan cheese
- 0.5 cup freshly shredded mozzarella cheese
- 0.5 teaspoon salt
- 0.5 teaspoon minced garlic
- 1 teaspoon Italian seasoning
- 32 ounces meaty spaghetti sauce
- 2 cup freshly shredded mozzarella cheese
- 4 ounces pepperoni
- Optional toppings: Green pepper, Onions, Mushrooms
Instructions
- Prepare the zucchini: If using frozen zucchini, ensure it's well drained. If using fresh zucchini, sprinkle with 1 teaspoon of salt, stir, and let it sit in a colander for 20 minutes to draw out excess moisture. After draining, use a clean kitchen towel to squeeze out any remaining liquid.
- Make the casserole: Preheat your oven to 400°F. Spray a 9x13 baking pan with cooking spray. In a mixing bowl, combine the drained zucchini, eggs, Parmesan cheese, 1/2 cup mozzarella cheese, salt, garlic, and Italian seasoning. Mix well until combined.
- Press the zucchini mixture evenly into the bottom of the prepared pan. Bake for 20 minutes, or until the crust is lightly browned.
- Assemble the casserole: Spread the meaty spaghetti sauce evenly over the baked crust. Sprinkle the remaining 2 cups of mozzarella cheese over the sauce, then top with sliced pepperoni.
- Bake: Return the casserole to the oven and bake for an additional 20 minutes, or until heated through and the cheese is melted. For a slightly browned top, you can broil for 2-3 minutes, keeping a close eye on it to prevent burning.
- Allow the casserole to rest for 3 minutes before slicing and serving. Enjoy your delicious Zucchini Pizza Casserole!
Notes
Feel free to customize your toppings with green pepper, onions, or mushrooms for added flavor.